8 Moist Pumpkin Coffee Cakes You’ll Crave This Fall

Picture this: you wake up, the air’s crisp, your cozy sweater’s calling, and the smell of pumpkin spice wafts from the kitchen. Sounds like fall heaven, right? These eight pumpkin coffee cake recipes are here to make every morning feel like a hug from autumn itself. Whether you’re craving something quick for a weekday or a showstopper for brunch, these cakes are moist, flavorful, and stupidly easy to whip up. Grab your coffee (or wine, no judgment 😉), and let’s get baking!

1. Classic Pumpkin Spice Coffee Cake

This is the OG of pumpkin coffee cakes—think warm spices, a buttery crumb topping, and a moist center that screams fall.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup canned pumpkin puree
• ¾ cup brown sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup sour cream
• 1 tsp vanilla extract
• Crumb topping: ½ cup flour, ¼ cup brown sugar, ¼ cup butter, 1 tsp cinnamon

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×9 baking pan.
2. Mix flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
3. Whisk pumpkin puree, brown sugar, melted butter, eggs, sour cream, and vanilla in another bowl until smooth.
4. Combine wet and dry ingredients, stirring just until blended—don’t overmix!
5. Pour batter into the pan.
6. Mix crumb topping ingredients until crumbly, then sprinkle over the batter.
7. Bake for 35–40 minutes or until a toothpick comes out clean.
8. Cool slightly, then slice and serve.

Why You’ll Love It

This cake’s warm spices and buttery crumble make it a crowd-pleaser. I made it for a family brunch, and my uncle—who swears he hates pumpkin—went back for seconds. It’s that good.

2. Pumpkin Cream Cheese Swirl Coffee Cake

Want a cake that looks fancy but takes zero effort? This cream cheese swirl version is your new BFF.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp pumpkin pie spice
• ¼ tsp salt
• 4 oz cream cheese, softened
• ¼ cup sugar (for swirl)
• 1 egg yolk (for swirl)
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F and grease an 8×8 pan.
2. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Beat pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
4. Stir wet ingredients into dry until just combined.
5. Beat cream cheese, sugar, egg yolk, and vanilla for the swirl until creamy.
6. Pour half the batter into the pan, add dollops of cream cheese mixture, then top with remaining batter.
7. Swirl with a knife for that marbled look.
8. Bake 40–45 minutes. Cool before slicing.

Why You’ll Love It

The cream cheese swirl adds a tangy richness that cuts through the sweet pumpkin. I once tried skipping the swirl to save time—big mistake. It’s what makes this cake next-level.

3. Maple Glazed Pumpkin Coffee Cake

Maple and pumpkin are a match made in cozy heaven. This glaze is so good, you’ll want to lick the spoon.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup buttermilk
• Maple glaze: ½ cup powdered sugar, 2 tbsp maple syrup, 1 tbsp milk

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9-inch round pan.
2. Mix flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. Beat butter and brown sugar until fluffy, then add eggs, pumpkin puree, and buttermilk.
4. Combine wet and dry ingredients.
5. Pour into the pan and bake for 35–40 minutes.
6. Whisk glaze ingredients and drizzle over the cooled cake.

Why You’ll Love It

The maple glaze gives this cake a sweet, sticky finish that’s pure fall vibes. Pro tip: use real maple syrup—imitation stuff just doesn’t hit the same.

4. Pumpkin Pecan Crunch Coffee Cake

Love a bit of crunch? This pecan-packed cake is like a hug from your favorite sweater.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup chopped pecans
• Topping: ¼ cup brown sugar, ¼ cup pecans, 1 tsp cinnamon

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×9 pan.
2. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Whisk pumpkin puree, sugar, oil, and eggs until smooth.
4. Stir in chopped pecans and combine with dry ingredients.
5. Pour batter into the pan.
6. Mix topping ingredients and sprinkle over the batter.
7. Bake 35–40 minutes. Let cool slightly.

Why You’ll Love It

The pecans add a toasty crunch that makes every bite addictive. I brought this to a potluck, and it vanished before I could grab a second piece—rude, but flattering.

5. Pumpkin Chai Latte Coffee Cake

Chai spices and pumpkin? Yes, please. This one’s for the latte lovers out there.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp chai spice blend (or ½ tsp cardamom + ½ tsp cinnamon)
• ¼ tsp salt
• ½ cup Greek yogurt
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F and grease an 8×8 pan.
2. Mix flour, baking powder, baking soda, chai spice blend, and salt.
3. Whisk pumpkin puree, brown sugar, butter, eggs, Greek yogurt, and vanilla.
4. Combine wet and dry ingredients.
5. Pour into the pan and bake for 40–45 minutes.
6. Cool before slicing.

Why You’ll Love It

The chai spices give this cake a warm, exotic twist. I tried it with regular cinnamon once, and it just wasn’t the same—chai’s where it’s at.

6. Pumpkin Chocolate Chip Coffee Cake

Chocolate and pumpkin might sound weird, but trust me, it’s a game-changer.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ¾ cup chocolate chips
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×9 pan.
2. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Whisk pumpkin puree, sugar, oil, eggs, and vanilla.
4. Stir in chocolate chips, then combine with dry ingredients.
5. Pour into the pan and bake for 35–40 minutes.
6. Cool slightly before serving.

Why You’ll Love It

The chocolate chips add gooey pockets of sweetness that pair perfectly with pumpkin’s earthiness. My kids devoured this, and they’re picky AF—enough said.

7. Gluten-Free Pumpkin Coffee Cake

No gluten, no problem. This cake’s so moist, you’ll never miss the wheat.

Ingredients

• 1 ½ cups gluten-free flour blend
• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp baking powder (gluten-free)
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup almond milk
• Crumb topping: ¼ cup gluten-free flour, ¼ cup brown sugar, 2 tbsp coconut oil

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9-inch round pan.
2. Mix gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Whisk pumpkin puree, brown sugar, coconut oil, eggs, and almond milk.
4. Combine wet and dry ingredients.
5. Pour into the pan.
6. Mix crumb topping and sprinkle over batter.
7. Bake 35–40 minutes. Cool before slicing.

Why You’ll Love It

This cake’s light, fluffy, and perfect for gluten-free foodies. I made it for a friend with celiac, and she swore it was better than “regular” cake. Win!

8. Pumpkin Streusel Coffee Cake with Brown Butter

Brown butter makes everything better, and this streusel-topped cake is proof.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown butter (melt butter, cook until golden)
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup sour cream
• Streusel: ½ cup flour, ¼ cup brown sugar, ¼ cup brown butter, 1 tsp cinnamon

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×9 pan.
2. Mix flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. Whisk pumpkin puree, sugar, brown butter, eggs, and sour cream.
4. Combine wet and dry ingredients.
5. Pour into the pan.
6. Mix streusel ingredients and sprinkle over batter.
7. Bake 40–45 minutes. Cool slightly.

Why You’ll Love It

The brown butter adds a nutty depth that’s pure magic. I burned my first batch of butter (oops), but once I nailed it, this cake became my go-to.

Related Recipes:

• 10 Adorable Pumpkin Cupcake Recipes to Sweeten Your Fall
• 11 Pumpkin Spice Ideas to Warm Up Your Fall
• 8 Easy Pumpkin Seed Recipes for Healthy Snacking
• 9 Creamy Pumpkin Cheesecake Recipes You’ll Crave This Fall

Wrapping It Up

These eight pumpkin coffee cakes are your ticket to cozy, flavorful mornings. From classic spice to fancy brown butter, there’s a recipe for every vibe—whether you’re baking for one or feeding a crowd. Which one’s calling your name? Try them all, and let me know your fave. Happy baking! 🙂